Bistro Etroit represents one of Orchard Plaza's most unique dining concepts—a petite French restaurant run single-handedly by Japanese Chef Doi, creating an intimate fusion of French technique with Japanese sensibility. Located at #01-38 Orchard Plaza, this cosy establishment seats just seven diners at a time, creating an exclusive omakase-style experience where food speaks volumes about the chef's savoir faire and dedication to French cuisine.
The restaurant originally operated as Bistrot Étroit, earning acclaim for its exquisite French-Japanese fusion dishes prepared with meticulous attention to detail. The narrow, intimate space with diners seated directly at the counter creates an immersive experience where guests can watch Chef Doi work his magic, turning premium ingredients into artful plates that blend French culinary traditions with Japanese precision and aesthetic sensibility.
Currently operating as Bistro Etroit Episode.2, the restaurant has temporarily closed for reconstruction, indicating an evolution of the concept. The establishment operates dinner service only from Tuesday to Sunday, 6pm onwards, requiring reservations due to the extremely limited seating. When operating, it offers a dining experience unlike any other in Singapore—one where the boundaries between French and Japanese cuisine blur under the guidance of a skilled Japanese chef who has mastered classical French techniques. For adventurous diners seeking intimate, chef-driven dining, Bistro Etroit represents the kind of hidden gem that makes Orchard Plaza's food scene so exciting.
8869 8477
Orchard Road
Operating Hours
Closed
Our Menu
Menu Highlights
Sparkling
Champagne
A Way to Smile
White
Red
Photo Gallery
The entrance of Bistro Etroit Ep.2 with a golden framed mirror and a sliding door.
A table setting with plates, cutlery, napkins, and wine glasses.
A close-up of a perfectly cooked steak with vegetables and sauce on a white plate.
A close-up of a gourmet dish with meat, vegetables, and sauce on a plate.
A gourmet dish featuring a piece of meat and corn on a plate.
A close-up of a crème brûlée and a pastry with cream and strawberry.
A beautifully plated dish with abalone, roe, diced vegetables, and edible flowers.
A table setting at Bistro Etroit Ep.2 with wine glasses, cutlery, and a plant.
A bar counter set for dining with wine glasses, cutlery, and bottles on shelves.
A single oyster topped with roe and diced vegetables on a black plate.
A perfectly cooked steak with fig, Brussels sprouts, carrots, and potatoes in a rich sauce.
A close-up shot of a delicious baked dish with melted cheese.
A dark bowl filled with freshly baked, sliced bread.
A close-up of a gourmet dish featuring fish, roe, and a rich orange sauce.
A beautifully presented seafood dish with roe, diced vegetables, and edible flowers.
A slice of cake with fruit filling on a gray plate with a fork.
A slice of toasted bread topped with thinly sliced prosciutto.
A close-up of a gourmet dish with seafood, vegetables, and edible flowers.
A cheese board with various cheeses and cheese knives, set against a bar with bottles and glassware.
A close-up of a bruschetta topped with prosciutto and diced tomatoes on a blue plate.
A close-up of a gourmet dish with fish, creamy sauce, and chives.
A close-up of a perfectly cooked fish fillet served with a side of cabbage on an artistic plate.
A close-up of two golden-brown fried cubes and two green macarons on a gray plate.
A gourmet dish featuring white asparagus, caviar, and a vibrant orange sauce.
A table setting with a wine menu, glasses, plates, and cutlery at Bistro Etroit.
A beautifully presented lobster dish with caviar and leeks on a dark plate.
I’ve walked out of chef Johnny’s restaurant feeling humbled, grateful and content. A top class chef with equally top class ingredients. Big surprise from a place that was disguised as a hole in a wall. Truly worth the every penny.
Eating here made me feel special. I loved the flavours, the amount of food is just right, and I've had a very pleasant interaction with the chef. He changes the menu weekly and that means I’m definitely coming back!
Le Peng Tan
Fantastic experience in a humble 7 seats (only!) a night hole-in-the-wall bistro. Food were fresh and of the best seasonal produce. Executed to perfection by Chef Johnny.
My dinner companions and I have already made reservations for the next trip back!
Tip: ask chef about his sake :p
Cookie Monster
Some hits and misses. I liked the Lobster mouse wrapped with Flounder topped with Uni and I think lobster bisque sauce. So good. The foie gras terrine was good as well The abalone / scallop were good but the cucumber bits and capsicum bits that came with it not to my liking. I think the venison was sous vide and it was a bit tough IMO. The apple tart was a tad disappointing. Overall still a good night out. Tks Chef!!!!
Rachel Wong
Food is not bad… typical Japanese Italian style.. my favorite was the appetizer - Uni on scallop!
The dinner set costs $148++ which I find it over priced.
Shmy Deru
A 7-seater eatery course dinner. Quality ingredients & yummy plates, a very nice experience in a cozy space.
